Creole Chicken Kabobs
Prep Time: 15 Minutes • Cook Time: 8 Minutes • Serves: 2-4
  • 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons Tony Chachere’s Original Creole Seasoning
  • 5 ounces baby spinach
  • 2 mangoes, peeled and sliced
  • 4-5 strawberries, hulled and sliced
  • 3 tablespoons chives, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  1. Soak 8 bamboo skewers in water for at least an hour.
  2. Heat grill to medium-high.
  3. In a bowl, whisk together olive oil and Tony Chachere’s Original Creole Seasoning. Add chicken and toss to coat.
  4. Remove chicken and thread 4-5 pieces of chicken onto each skewer.
  5. Grill chicken, turning every 1-2 minutes until cooked through, about 8-10 minutes. Remove from grill and set aside to make salad.
  6. To make the salad, add remaining ingredients into a bowl and toss with olive oil and champagne vinegar. Transfer to a serving platter and place chicken kabobs on top. Sprinkle chopped chives on top. Serve immediately and enjoy!
Recipe by Louisiana Cookin at